Messages - scottgott01

I brewed a Saison Brett (Brett B) back on May 5. Its been in the primary now for roughly 5 months. I added the Brett after my initial Saison yeast was nearly finished (ramped it up to 85 degrees slowly, then let it hit about 70 before adding Brett). I am wondering if the 5 months is a sufficient amount of time in the primary and if it is okay to keg this beer. I am asking because recently over the past few weeks there has been a white bubbly film forming on top of the brew and I am wondering if that is the brett just beginning to do its thing. Should I transfer to the keg and secondary in that for another month or so? Or do you think this is good to go.

Hey guys, I messed up a Scottish Export a few months ago by adding twice as much roasted barley as necessary. I was wondering if I added some pumpking pie puree and pumpkin pie spice to this secondary if I could possibly turn this into a pumpkin beer. Any suggestions or techniques would be greatly appreciated.

Where are you at on the susquehanna? I'm in Northeast PA (Hazleton) a little off the banks but close enough, and I planted my peppers and totmatoes last week because our nights have been in the mid forties for the past month. Now they are saying mid thirties this coming week. Guess I'm going to have to pull the sheets out. Any suggestion on covering? Should I lay the sheet right over the veggies or put it over the fence post? Never ran into this problem before.

I used Brett B. So who knows. I'll bottle it up in another month or so and let it sit for a couple months. See where it goes from there. I'll try one in August. If its a no go then i'll wait until Thanksgiving/Christmas to try again. Oh impatience....

Brewed a 1.059 Saison Thursday evening. Let fermentation get rolling and ramped her up to about 85 Saturday morning. I checked my gravity yesterday and its already at 1.010. Added some Brett this morning. Hoping for a good turnout. WLP565 is a beast. I have heard about stalls, but I've used this 3 times and had awesome attenuation.

Got yas. Yea I think I am going to take the 1.5 quarts per gallon route for a while. Actually my boil off isn't really much so I need to get to 6.5 for pre boil. I am going to get some RO water as well to see exactly were that lands me this next brew (Golden Strong). I definitely think I was oversparging though.

Lost me on the church comment... If I did it correctlyMy efficiency would have been higher, no? I am actually supposed to be using 7.25 - 7.5 gallons per mash. And then when I mash and sparge I end up with a little less than 6.5 gallons per boil which brings me to 5.25 post boil. I was using the wrong profile and it had me using almost 9.5 gallons total.